My carrot cake is quite legendary but I have to be honest…..I have barely strayed from the original recipe. There are some recipes that you find and they are so good you daren’t change them. I have tweaked this carrot cake from BBC Good Food as much as I dare for fear of detracting from its amazingness. I have also added a not too sweet cream cheese icing but you can stick to the original glace icing if you prefer, which also keeps the cake dairy free. I doubled the original recipe to fit a 20x30cm tray bake tin. Halve the following if you want to make an 8″ round cake and bake for 30-45 minutes. This cake keeps well in the fridge for up to 5 days and improves after a day or so if it lasts that long! Bring to room temperature before serving.